torta al testo with vegetables is a tasty, vegetarian variation of the classic Umbrian focaccia baked on a griddle. Made with a simple dough of flour, water, extra virgin olive oil and yeast, it is baked on the testo (the typical circular stone) and then stuffed with grilled, sautéed or stewed vegetables such as zucchini, eggplant, peppers or chicory.
It is perfect to enjoy hot or cold, for a quick lunch, a picnic or a rustic snack. Find out how to make a fluffy, flavorful textured cake with rich, fragrant vegetable filling at home.
